These healthy breakfast scones have a slightly bouncier texture than traditional ones, but make a lovely start to the day and provide folate, vitamin C and fibre.
Prep:8 mins
Serves 4
2 tsp cold pressed rapeseed oil, plus a little for the ramekins50ml milk1 tbsp lemon juice2 tsp vanilla extract160g plain wholemeal spelt flour2 tbsp chia seeds25g oats2 tsp baking powder2 x 120g pots bio Greek yogurt400g strawberries, hulled and sliced
STEP 1Heat oven to 200C/180C fan/gas 6 and line the base of 4 x 185ml ramekins with a disc of baking parchment and oil the sides with the rapeseed oil. Measure the milk in a jug and make up to 300ml with water. Stir in the lemon juice, vanilla and the 2 tsp oil. Mix the flour, seeds and oats then blitz in a food processor to make the mix as fine as you can. Stir in the baking powder.STEP 2Pour in the liquid, then stir in with the blade of a knife until you have a very wet batter like dough. Spoon evenly into the ramekins then bake on a baking sheet for 20 mins until risen – they don’t have to be golden but should feel firm. Cool for a few mins then run a knife round the inside of the ramekins to loosen the scones then carefully ease out.STEP 3The scones can be eaten immediately or cooled and stored for later. If you’re following our Healthy Diet Plan, this recipe can be used for two people over two meals, use two scones straight away split in half and served topped with half the yogurt and two portions of the berries. Cool and pack the remainder to eat on another day on the plan.
